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The goal of the Agent Behavior theme is to develop innovative detection, decontamination and inactivation technologies using research on the fundamental behaviors of select chemical or biological agents in food.
Agent Behavior Theme Leader
Peter Varelis, National Center for Food Safety and Technology – Illinois Institute of Technology
Ongoing Projects
Thermal and Chemical Inactivation of Select Agent Toxins in Liquid Foods
• Ted Labuza, University of Minnesota
• Francisco Diez-Gonzalez, University of Minnesota
Validation of Methods for Decontamination of Food Processing Equipment and Facilities Deliberately Contaminated with Bacillus Spores
• Peter Slade, National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology
Extraction of Bacillus anthracis Spores and Ricin from Liquid Foods and its Potential Utilization for Inline Detection
• Ted Labuza, University of Minnesota
• Francisco Diez-Gonzalez, University of Minnesota
Extraction and Concentration of Chemical (Tetramethylenedisulfotetramine) and biological (ricin) toxins using Molecular Imprinted Electrospun Fibers Coupled with Detection at Aptamer Modified Polymer Electrodes
• Keith Warriner, University of Guelph
Detection and Removal of Select Agents from Complex Food Matrices: Phase II
• Lee Ann Jaykus, North Carolina State University
Development of biologically modified electrically-active magnetic nanoparticles (nano-BEAMs) for direct capture and concentration of Bacillus anthracis spores and cells in various food matrices
• Vangie Alocilja, Michigan State University
A Microfluidic Approach for Separation and Concentration of Bacterial Spores from Milk and Juices
• Suresh Pillai, Texas A&M University
• Ali Beskok, Old Dominion University
A Simple and Rapid Method for the Simultaneous Purification and Concentration of Nucleic Acids and Proteins from Food Matrices
• Charles Young, The Johns Hopkins University Applied Physics Laboratory
Development of a Multiplex Bio-barcode DNA Biosensor for Bacillus anthracis Detection Without PCR Amplification
• Vangie Alocilja, Michigan State University
Capture and Detection of Botulinum Neurotoxin (BoNT) in Complex Food Matrices using Novel Biosensor Platforms
• Eric A. Johnson, University of Wisconsin-Madison
Stability of BoNT in Food Matrices
• Eric A. Johnson, University of Wisconsin-Madison
Identification and Characterization of Temperature-Dependent Virulent Genes in Y. pestis, Y. pseudotuberculosis and Y. enterocolitica
• Teshome Yehualaeshet, Tuskegee University
Impact of Select Agents on the Coagulation Properties of Milk Proteins
• Salam Ibrahim, North Carolina A&T State University
Chemical Inactivation of Protein Toxins on Food-Contact Surfaces
• Peter Slade, National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology
Completed Projects
Determination of Y. pseudotuberculosis Survival in Milk under Temperature Stress
• Teshome Yehualaeshet, Tuskegee University
Hydrophobic Extraction of B. anthracis Spores from Liquid Foods
• Francisco Diez-Gonzalez, University of Minnesota
• Ted Labuza, University of Minnesota
Electrochemical Biosensors for B. anthracis
• Vangie Alocilja, Michigan State University
Rapid Testing for Botulinum Toxin using Egg Yolk Antibodies
• Mark Cook, University of Wisconsin–Madison
Botulinum Neurotoxin Sensing Technologies
• Eric Johnson, University of Wisconsin–Madison
FASTMAN Integrated Device for Detection of Select Agents
• Vivek Kapur, University of Minnesota/ANDX
Biosensors for Detection of Chemical Toxins
• Paul Takhistov, Rutgers University
Bioluminescent Bacteria as Biological Sensors for Toxic Agents in Food
• Vangie Alocilja, Michigan State University
Bioluminescent Imaging for High Throughput Screening for Bacterial Pathogens and Toxins
• Mansel Griffiths, University of Guelph
A Systematic Approach for the Detection of Bioterrorism Agents in Complex Sample Matrices
• Lee-Ann Jaykus, North Carolina State University
Concentrating Bacterial Spores from Milk and Juices using Dielectrophoresis-Based Microfluidic Capture Systems
• Suresh Pillai, Texas A&M University
• Ali Beskok, Old Dominion University
Extraction, Concentration, and Detection of Toxins in Solid Food Systems using Molecular Imprinted Polymer Films
• Keith Warriner, University of Guelph
• Subrayal Reddy, University of Surrey (UK)
Heat Inactivation Kinetics of Spores in Liquid Milk
• Ted Labuza, University of Minnesota
• Francisco Diez-Gonzalez, University of Minnesota
Stability of Ricin and Abrin to Conventional Food Processing Operations and Investigations on Food Contact Surface Decontamination Methods
• Peter Varelis, National Center for Food Safety and Technology–Illinois Institute of Technology
Fate of Toxins in At-Risk Foods
• Ramona Parra, New Mexico State University
Use of Commercial Household Sanitizers to Inactivate Spores
• Michael Davidson, University of Tennessee–Knoxville
Inactivation of Microbial Agents with High Concentrations of Industrial Sanitizers
• Katie Swanson, Ecolab Inc.
• Bruce Cords, Ecolab Inc.
Containment and Remediation System
• Susan Harlander, BT Safety LLC
Plasma Technology to Decontaminate Surfaces
• Amy Wong, University of Wisconsin–Madison
• Ferencz Denes, University of Wisconsin–Madison
Evaluation of Methods for Decontamination of Food Processing Equipment and Facilities Deliberately Contaminated with Bacillus Spores
• Martin Cole, National Center for Food Safety and Technology–Illinois Institute of Technology
• Peter Slade, National Center for Food Safety and Technology–Illinois Institute of Technology
Toxin/Pathogen Inactivation and Disposal of Intentionally Contaminated Foods
• Craig Benson, University of Wisconsin–Madison
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